Tollhouse Pie with Oreo Crust

For the crust:

Process the Oreo cookies in a food processor until they have a crumbled texture. Combine crumbs, walnuts, and butter. Mix well with a fork and press into a 12″ pie plate. Refrigerate until hardened, about 30 minutes.

For the pie:

Preheat oven to 250 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, combine brown sugar, granulated sugar and bread flour. Mix on low speed until blended. Add eggs one at a time, mixing well. When mixture is smooth, add and mix in the melted butter. Add and mix nuts, chocolate chips and white chocolate chips into the batter. Spoon into pie crust.

Bake for 1 hour 50 minutes.

Note: A 12″ pie plate is hard to find, so if you only have an 11″ pie pan, you will have crust and filling left over. Do not overfill the pie crust. You can always do individual servings with the remaining batter and crust. Bake time will also need to be reduced to 1 hour 40 minutes for an 11″ pie pan.

Great when served with ice cream!